This beautifully fragrant and colourful recipe is super quick and tasty. Kaffir lime leaves and lemongrass is blitzed with garlic, ginger and roasted peppers for a smoky/sweet curry paste.
Toss in the prawns and sugar snap peas and add coconut milk for extra creaminess. Serve with fluffy rice for a satisfying and deliciously moreish meal.
What is Thai red curry with prawns?
Thai Red Curry with Prawns Jamie Oliver’s Recipe is a delicious and easy dish that you can make in less than 30 minutes. It is based on a traditional Thai dish that consists of prawns and vegetables cooked in a spicy and aromatic red curry sauce made with coconut milk, lemongrass, kaffir lime leaves, garlic, ginger, and roasted peppers. Jamie Oliver, the famous British chef and cookbook author, has simplified the recipe by using a food processor to make the curry paste and by using canned roasted peppers for convenience.
This recipe is full of flavor, color, and texture, and will satisfy your cravings for Thai food.
Jamie Oliver Thai Red Curry
Why You Should Try This Recipe
You should try this recipe because it is:
Quick and easy: You only need a few ingredients and a food processor to make the curry paste. Then, you just need to cook the prawns and vegetables in the sauce for a few minutes. You can have this dish ready in less than 30 minutes.
Healthy and nutritious: This dish is low in carbs and high in protein, thanks to the prawns. It also contains plenty of vitamins, minerals, and antioxidants from vegetables, coconut milk, and herbs. It is gluten-free and dairy-free as well.
Versatile and adaptable: You can use any type of prawns or seafood you like, or even chicken or tofu for a vegetarian option. You can also use any vegetables you have on hand, such as broccoli, carrots, zucchini, or mushrooms. You can adjust the spiciness of the curry by adding more or less chili.
What ingredients do I need for Jamie Oliver’s Thai red curry?
To make Thai red curry with prawns, you’ll need the following ingredients:
1 tablespoon of vegetable oil
3 tablespoons of red curry paste (you can use store-bought or homemade)
400 ml of coconut milk
2 stalks of lemongrass, bruised and cut into pieces
1 teaspoon of brown sugar
300 g of raw prawns, peeled and deveined
200 g of sugar snap peas, trimmed
1 red bell pepper, sliced
A handful of fresh coriander, chopped
Salt and pepper, to taste
Lime juice, to taste
Equipment
You’ll also need the following equipment:
A large skillet or wok
A knife and a cutting board
A measuring cup and a measuring spoon
A wooden spoon or a spatula
A plate and a bowl
How to make Thai red curry with prawns
Here are the steps to make Thai red curry with prawns:
Step 1: Heat the oil and fry the curry paste
Heat the oil in a large skillet or wok over medium-high heat. Add the red curry paste and fry for about 5 minutes, stirring frequently, until fragrant and slightly darkened.
Step 2: Add the coconut milk, lemongrass, and sugar
Stir in the coconut milk, lemongrass, and sugar, and bring the mixture to a boil. Then, lower the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Step 3: Add the prawns and vegetables
Add the prawns, sugar snap peas, and bell pepper and cook for about 10 minutes, stirring occasionally, until the prawns are pink and cooked through and the vegetables are crisp-tender.
Step 4: Season and garnish the curry
Season the curry with salt, pepper, and lime juice to taste. Sprinkle with fresh coriander and serve hot.